Nicole’s EARTHY WHITE BEANS & BEET GREENS SOUP

This earthy soup reminds me of winters in Italy 🙂 Rich of flavor as well as fibers, vitamins and minerals. For this recipe I used beet greens, as I buy beets often and I like to use as much as I can of my food, discarding the least possible. You can definitely use the leafy greens of your choice: kale, spinach, collard, even cabbage. Enjoy!

In a medium pot on low heat, saute’ the roughly chopped onion with olive oil for 3-4 minutes until it becomes translucent. Add the beans, drained and rinsed. Cook for a couple of minutes, making sure they get coated with the oil. Add the water, 1 Tsp of salt and cover. When it starts boiling add the chopped greens. Cover and simmer for 15-20 minutes.

Serve in a bowl with a slice of toasted Ezekiel bread (won’t be gluten/grain free anymore), pepper to taste, a finely chopped green onion, few drops of olive oil and a Tbsp of Parmesan cheese (although I do recommend it for taste, the soup won’t be vegan/dairy free anymore).